Grill

Grilled Steak Salad

Name: Grilled Skirt Steak Salad
Prep time: 10 min
Cook time: 20 min
Total time: 390 min
Ingredients: ¼ tablespoon olive oil; 3 tablespoons red wine vinegar; 1 tablespoon Worcestershire sauce; 1 clove garlic (minced); 1 teaspoon salt; ¼ teaspoon freshly ground black pepper; 1 pound skirt steak; 2 ears of corn; ½ onion (sliced); 1 head Romaine lettuce; 2 cups arugula; 4 to 6 Campari tomatoes (quartered); 1 ripe avocado (diced); 3 ounces crumbled blue cheese; ½ cup crunchy fried onions ((optional)); ¼ cup balsamic vinegar; 1 tablespoon honey; 2 tablespoons mayonnaise; 1 tablespoon Dijon mustard; ½ teaspoon salt; Freshly ground black pepper; 2 tablespoons chopped fresh parsley; ½ cup olive oil

This grilled skirt steak salad is a delicious combination of grilled vegetables, fresh greens, avocado and tomato with steak, making it anything from a hearty lunch to a healthy dinner.

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Looking down on ingredients for a grilled steak salad - grilled skirt steak on a cutting board, onions, tomatoes, avocado, grilled corn, blue cheese crumbles and a bowl of greens.

What Steak to Use for Steak Salad

You really can use any steak you like and put it on a salad, but when I’m making a steak salad for a few people, I always find it easier to grill just one steak and slice it into portions. For this recipe, I’m using a skirt steak which is less expensive than most steaks I would serve on a dinner plate when steak is the main feature. Skirt steak comes from the short plate of beef, just under the ribs and though it is full of flavor, it tends to be lean and can be tough if not prepared properly. Not to worry – this recipe takes that into account and ensures a delicious steak to go with all the other delicious ingredients in the salad.

Skirt steak marinating in a blue baking dish with a pair of tongs and other ingredients around.

Marinating Steak for Salad

What skirt steak really needs is something to make it more tender. Marinating the steak is one way to achieve that and this marinade is SO easy that it will surprise you. It is simply oil, red wine vinegar, Worcestershire sauce, garlic, salt and pepper. Let the steak marinate in a non-reactive container (like the one above) or a zipper sealable plastic bag. Ideally, the steak should marinate for 6 hours to overnight in the refrigerator, but honestly even half an hour of marinating time will make a difference. You can also pierce the steak with the tip of a paring knife or use a needle tenderizer to help tenderize the steak and allow it to absorb more of the marinade.

skirt steak grilling on an electric grill pan with corn on the cob and onion rings.

How Long to Cook Skirt Steak

How long to grill the steak depends on a few things. First of all, how do you want your steak cooked? I recommend that skirt steak only be cooked to medium and no further. The more you cook steak, the less juicy it is and the more tough it will become. Since we’re trying to overcome the naturally tough quality of skirt steak, keep it medium or under in doneness. Other factors that will affect how long you cook the steak is how thick is your particular skirt steak and how hot your grill is. If you’re grilling on an outdoor grill on full blast, the cooking time will be less than if you’re cooking the steak on an indoor electric grill like the one above. Giving and taking a minute or two to factor in all the above, the steak will take 10 to 12 minutes.

Hands using an avocado slicer to slice avocado with grilled skirt steak and grilled onions on a cutting board near by.

What to Put in Steak Salad

I like a combination of flavors in a steak salad, but that combination is really up to you. This recipe combines grilled onion and corn with the fresh flavors of arugula, romaine lettuce and tomato, creamy avocado and salty blue cheese. You can also add some crunch with fried onions if you like, or even some homemade croutons, which I think enhance any salad. Pick foods that are in season to add to this steak salad and you won’t be disappointed.

A hand pouring creamy balsamic dressing over a bowl of salad with a grilled skirt steak in the background on a cutting board.

Dressing for Steak Salad

The dressing for this steak salad is a creamy balsamic dressing that you can whisk together in a bowl or use a mini chopper for a quick and easy emulsion. It’s a combination of balsamic vinegar, honey, Dijon mustard, mayonnaise, olive oil and seasonings. This recipe makes a lot of dressing, so dress the salad the way you like it and save the leftovers for another occasion.

How to Slice Skirt Steak

One of the nice things about skirt steak is that the grain of the meat is very easily visible. The grain are the lines you see streaking through the beef. For the most tender bite, you want to slice “against the grain” or across the lines perpendicularly. Slant your knife at 45 degrees and slice across the grain, making slices that are ¼-inch to 3/8-inch thick. You’ll find some of the slices near the end of the skirt steak will be more cooked than the other thicker end of the steak. That’s convenient when you’re serving people who have differing tastes when it comes to the doneness of beef.

Looking down on a white bowl with grilled steak salad, a place setting and a larger serving bowl with more salad inside.

How to Serve Steak Salad

You have two options when it comes to serving this steak salad. You can slice the steak and toss it in with everything else, or you can toss all the salad ingredients and then place the steak on top. I prefer the latter since it allows you to distribute the steak evenly on plates and it generally looks prettier on the plate. Then, accompany the salad with a piece of baguette if you like, or a glass of red wine and enjoy!

A white bowl with grilled steak salad, a place setting and a glass and bottle of wine.

Grilled Skirt Steak Salad

Nutrition Info Print Recipe

Prep Time: 10 m
Cook Time: 20 m
Marinating Time: 6 h
Total Time: 6 h 30 m
Servings:
4
people

Ingredients

¼ tablespoon olive oil
3 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1 clove garlic minced
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1 pound skirt steak
2 ears of corn
½ onion sliced
1 head Romaine lettuce
2 cups arugula
4 to 6 Campari tomatoes quartered
1 ripe avocado diced
3 ounces crumbled blue cheese
½ cup crunchy fried onions (optional)

Creamy Balsamic Dressing:

¼ cup balsamic vinegar
1 tablespoon honey
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
½ teaspoon salt
Freshly ground black pepper
2 tablespoons chopped fresh parsley
½ cup olive oil

Instructions

Combine the olive oil, red wine vinegar, Worcestershire sauce, salt and freshly ground black pepper in a non-reactive container or zipper sealable plastic bag. Add the skirt steak to the bag and massage the marinade into both sides of the meat. Refrigerate for 6 hours to overnight, turning the bag over halfway through the marinating process.
To make the dressing, combine the balsamic vinegar, honey, Dijon mustard, salt, pepper, and parsley in a bowl or food processor. While mixing or processing, slowly add the olive oil and whisk (or process) until the dressing is thickened and emulsified. Chill until ready to use.
Remove the skirt steak from the marinade and discard the marinade. Let the steak rest on the counter for 30 minutes before cooking.
Pre-heat an electric grill, an outdoor grill or a grill pan to medium-high heat. Brush the corn on the cob and the onion slices with a little olive oil. Add the corn to the grill first. After about 5 to 7 minutes, add the onion slices and the skirt steak to the grill. Grill the meat for 10 to 12 minutes (depending on your desired degree of doneness and how thick your steak is) flipping the steak halfway through the grilling process. For medium-rare, the steak should read 125°F with an instant-read thermometer.
Remove the steak and vegetables from the grill. Let the steak rest for 10 minutes. Remove the corn kernels from the husk and roughly chop the onions.
Assemble the salad by combining the Romaine lettuce and arugula in a large bowl. Add the corn kernels, grilled onions, Campari tomatoes, and diced avocado. Drizzle with some dressing and toss to coat the salad. Season with salt and freshly ground black pepper. Thinly slice the steak across the grain and add it to the salad. Top with the crumbled blue cheese and the crispy fried onions and serve immediately.

Enjoy,

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